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Sabz Khada Masala

INGREDIENTS : 50 gms Carrot, Chopped 50 gms Cauliflower, Chopped 50 gms Beans, Chopped 50 gms Spring Onions, Chopped 50 gms Potatoes, Chopped 3 ripe Tomatoes, Chopped 50 gms Peas 1 Cup Curds 1 tbsp. Ghee(Clarified Butter) 1
Pathal Bhaji

INGREDIENTS : 2 big bunches of Methi (Fenugreek) Leaves 2tsp Chili powder 1 "' tbsp. Tamarind pulp 2 "' tbsp Besan (Bengal Gram Flour) Little Jaggery (Brown sugar) Salt to taste METHOD : Wash and clean Methi leaves
Paneer Paro

INGREDIENTS : 1 "' Cups Paneer cubed 1 tbsp. Yoghurt 1 Cup Methi (Fenugreek) Leaves 1 Pinch Cumin Seeds 1 tsp Red Chili paste 2 tsp Ginger - Garlic paste 1 tbsp Garlic chopped 2 tbsp Oil Salt to taste
Masaledar Gobhi

INGREDIENTS : "' tsp Green chilies 1 tsp Mustard Seeds "¾ Cups Curds 4 Red chilies 2 Cups Cauliflower florets 1/3 Cup Chopped Coriander Salt to taste For the Masala : 1 tbsp. Cloves 1 tsp. Jeera (Cumin Seeds)
Dum Ka Karela

INGREDIENTS Dum Ka Karela: 1 tbsp Oil 6 small Karela (Bitter Gourd) For Marination Dum Ka Karela : 1-Cup Yogurt 1 tbsp. Ginger - Garlic paste 1 tbsp. Chilli Powder 1 tsp. Turmeric Powder 1 tbsp. Garam Masala
Potatoes Beans and Carrot Fry

INGREDIENTS : "¼ Kg. Potatoes "¼ Kg. Carrot "¼ Kg Beans Juice of 1 Lemon Salt to taste For the Seasoning : 3 tbsp. Oil "' tsp. Mustard "' tsp. Turmeric powder For the Masala powder
Alu Methi Palak

INGREDIENTS : 2 Bunches, Palak (Spinach) 2 Bunches, Methi (Fenugreek) leaves "' Cup Peas 3 Alu (Potatoes), Parboiled 1 tsp. Garam Masala Salt to taste For the Masala : 1 Big Onion 10 Garlic Pods 5
Alu aur Baingan

INGREDIENTS : 2 Cups Baingan (Brinjal) cubed 2 Cups Alu (Potatoes) boiled and cubed 1 Cup Onions Chopped 1 Cup Tomatoes Chopped "' Cup Roasted Groundnuts 1 tsp Ginger Paste 1 tsp Chili Paste 1 tsp Jeera (Cumin seeds) "' tsp
Coriander Pulao

Ingredients: Soaked Rice - 2 cups Fresh green peas- 1 cup Onions chopped lenghtwise - 3 For seasoning: Ghee + Oil = 3 table spoons Jeera - 1 spoon Clove - 2 Ground to a paste: 1/2 coconut grated
Tomato Rice

Ingredients: Rice:1cup Tomato: 1 Onion:1 Garlic:4cloves Ginger:1" Green Chillies-4 Turmeric Powder-1/4 tsp Oil or Ghee:3tbsp Ccoriander Leaves Fennel Seeds(saunf)-1/4 tsp Salt Method:Prepare one cup of rice and keep aside. Make a paste of ginger, garlic, tomato and onion. Heat oil
Methi and Palak Pulav

Ingredients: 2 cups Basmati rice 250g fresh methi leaves, chopped 200g fresh palak, chopped 3-4 cardamom pods 4-5 cloves 250 ml coconut milk 2-3 tbsp ghee 4-5 tbsp vegetable oil 2 tsp jeera 1pinch turmeric Cashew nuts as desired Method:In
Rice Roti

Ingredients: Rice Flour - 1 1/2 cup Water - 1 1/2 cup Chopped Onion - 1/2 cup Ground Green Chillies - 1 tsp Chopped Coriander - 1 tbsp Oil - 2 tsp Salt Method:Fry chopped Onion, Green chillies, Coriander
Palak Paratha

Ingredients: Green Chillies 3-4 Spinach 25-30 leaves Vegetable Fat (ghee) 1/2 cup Whole Wheat Flour (atta) 4 cups (approx) Salt to Taste Method: Clean and wash palak leaves. Chop
Methi ParathaMethi Paratha

INGREDIENTS Methi Paratha : 2 Big Bunches Methi (Fenugreek leaves) 2 Cups Whole Wheat flour 1 Cup Rice flour 2tbsp Oil Salt to taste Butter or Ghee (Clarified Butter) for Roasting For the Masala Methi Paratha : 2 small Onions 3
Plain Thepla

INGREDIENTS : 2 Cups Whole Wheat Flour 2 tbsp Besan (Gram Flour) 2 tsp Sesame Seeds 2 tsp Methi (Fenugreek Seeds) Powder 2 tbsp Ginger - Chili paste 4 tsp Turmeric Powder 2 tbsp Curds Oil for roasting Salt to
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